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I love my Instant Pot, especially for cooking beans! Once the pot is going, I don’t give it a second thought until it beeps that it has finished cooking. I love that! I love that I don’t have to monitor the water level as I would if I were cooking beans on the stove. A slow cooker is also nice, but the Instant Pot is a lot faster, which I like!
It seems I can tolerate some legumes, for which I’m grateful. Pinto beans are one of my favorite legumes. Since I live in the southwest, I was raised on Mexican food and I really enjoy it. Since starting the elimination diet, I eliminated the peppers and tomatoes since they are in the nightshade family. Avocados are high in histamine (and benzoates) so I’ve been avoiding them too for awhile. Of course, I will be retesting all these foods again, but for now they *seem* to be problematic for me (joint pain and headaches are the usual result of eating them).
So, how can one make decent Mexican food without tomatoes, avocados and peppers (jalapeno, chili powder, green chilies, etc)? Well, I used lots of onion, garlic and cilantro and I was pretty pleased with the result!
The pinto beans were made in the Instant Pot, but you can cook yours on the stove or in a slow cooker. I always cook my beans plain so I can use them a number of different ways. I took the cooked beans and made some Mexican Pinto Beans and also some Mexican “Refried” Beans (without added oil or fat). I’ve made the Mexican Beans both on the stove and in the Instant Pot. Either way works….I just always cook my beans first in the Instant Pot. 🙂
If you have to avoid the nightshade family of foods, I think you will enjoy these beans. If you can enjoy peppers and cumin (which I haven’t tested yet) feel free to add some of these spices too!
You might find Miss Vickie’s cooking time chart for dried beans helpful. My cooking times are much longer than her suggested times….I guess because I live at 7000 feet in elevation. Find the time that works for you and make a note of it somewhere.
Happy cooking! (and eating! 🙂 )
Oh, and if you are interested in a recipe for pinto beans that has a few additional spices added, you can check out my later post Mexican Pinto Beans #2! 🙂
Mexican Pinto Beans in the Instant Pot!
- 1 cup dried pinto beans
- 1/2 cup vegetable broth or water
- 1/2 cup onion chopped
- 2 garlic cloves peeled and minced
- cilantro leaves chopped
Put the dried beans onto a plate. Look them over and pick out any shriveled or bad beans.
Place the beans into a colander and rinse well.
Place the beans into a bowl and cover with at least 2 inches of water. Soak for 4 to 6 hours. You can skip the soaking step if you want and cook the beans for a longer time, but I always soak the beans. You can also start the beans the night before and soak them overnight.
Rinse the soaked beans and put them into the Instant Pot. Add water so that the beans are covered. Seal the lid, press "Beans/Chili" and your cooking time. (Many charts call for 10-12 minutes for soaked pinto beans...I use 55 minutes....I guess it takes me that long because I live at 7000 feet!)
When they are done, allow for a natural release for 15 minutes, then do a quick release.
Test the beans. If not done, simmer or pressure cook for a little longer. If you are going to make the "refried" beans you will want the beans very well cooked so that they will mash easily.
Drain the beans, discarding the liquid. Rinse out the Instant Pot, but you don't need to thoroughly wash it.
Put the vegetable broth in the Instant Pot. Add the chopped onion and garlic. Cook on "Saute" and "Less" (use the Adjust button to lower the heat).
If you want, you can use a clean binder clip to attach the stainless steel inner pot to the Instant Pot body to keep the pot steady as you stir.
When the onion and garlic are tender, add the pinto beans and cilantro (use as much cilantro as you want...I use about a tablespoon). Heat through.
Season to taste with sea salt (I use 1/2 teaspoon) and lots of love!!
You can also cook the beans on the stove or in a slow cooker. You can then use the stove to saute the onion and garlic and finish making the Mexican beans.
If you want the beans to be "refried" use a potato masher and mash the beans to desired consistency.
Enjoy these nightshade free Mexican Beans!!
Or enjoy them as fat free "Refried" Mexican Beans!
Of course you can add as much garlic, onion and cilantro as you want! If you tolerate chili powder, chilies or cumin you can add those ingredients too. I'm not that brave yet...... 🙂 I use my homemade vegetable stock whenever I saute vegetables. It adds a nice flavor.